August has arrived! This month’s recipe redux theme, ” Vacation-Inspired Recipes”, has us looking back at our favorite vacation food memories and creating a recipe inspired by a meal or ingredient we tried. Not sure why but I had a hard time coming up with a recipe. Maybe it’s because I have tried too many yummy foods or that most of the recipes I could come up with were more involved and time consuming than I wanted. So instead I decided to come up with a recipe combining two of my favorite foods that I enjoy eating when on vacation… Sushi and Burritos!
Since seeing it on Pinterest and other food blogs I have been meaning to come up with my own version. I mean, what can be better than Sushi and a burrito in one?! The Nori, or seaweed, is used as the wrap and it’s stuffed with rice, veggies and whatever protein you like. One of my all time favorite Maki rolls has to be Spicy Tuna. As much as I love eating raw tuna, I decided to use canned tuna instead to make it more affordable and convenient. I also used brown rice which I cooked with some turmeric for color along with sliced carrots, cucumber, pepper, and of course, avocado. I found the thinner you slice the veggies the easier it is to eat. For spice I used sriracha. Feel free to add as much or as little as you’d like!
Once you have all your ingredients prepped and ready, it’s time for assembly. With the shinier side of the seaweed wrap down, spread evenly with rice then line up tuna, vegetables and avocado about an inch away from the edge of the seaweed wrap. To roll up the sushi burrito I used a sushi mat, which, believe it or not, we got as a wedding gift over four years ago have have yet to use! If you don’t have a sushi mat you can use a clean towel instead. Then roll! I used this video to help me with my sushi burrito rolling technique.
Once your burrito is rolled up, cut in half and enjoy with some wasabi, soy sauce and pickled ginger. Delish and ready in your own home in only 30 minutes!
- 1 cup short grain brown rice
- 1⅔ cups water
- ½ teaspoon turmeric
- 2 tablespoons of rice vinegar (or apple cider vinegar)
- 2 teaspoons honey
- ¼ teaspoon salt
- 4 Nori (seaweed) wraps
- 2 cans tuna packed in water, drained
- 1 avocado, cut into thin strips
- ½ cup carrots, thinly sliced
- ½ cup Persian cucumber, thinly sliced
- ½ yellow or red pepper, thinly sliced
- ½ -1 teaspoon Sriracha
- FOR SERVING (optional)
- soy sauce
- pickled ginger
- For the rice. Rinse rice in water. Bring water to boil, add in rice and turmeric. Decrease heat to low and cover for 20 minutes. Once cooked, remove any remaining water. Turn off heat and add in vinegar, honey and salt and stir. Let cool slightly. Rice will thicken and get sticky.
- For the sushi. On a sushi mat or clean kitchen towel, place the seaweed wrap shiner side down. Place ¼ cup rice mixture on seaweed wrap. Spread out using wet fingers or a spoon until mixture is evenly spread out and there are no gaps. Then an inch away from the end of the roll add half a can of tuna, then cucumber, carrot, pepper and avocado. For spice top with about ⅛-1/4 teaspoon Sriracha sauce.
- Start to roll nori and rice with fingers to cover tuna and veggies, then compress. Continue to roll until the seaweed wrap is all the way rolled up. Using a sharp knife cut the wrap in half.
- ( Check out this video for rolling technique)
- Repeat with the remaining 3 seaweed wraps.
- Serve immediately with soy sauce, wasabi and sesame seeds.